Let cream cheese and margarine soften at room temperature,

Blend and stir in flour,

Chill about 1 hour,

Shape into 24 one inch balls and press into tiny ungreased 1 3/4 inch muffin tins covering bottom and sides,

Preheat oven to 325°F,

Beat together egg brown sugar margarine vanilla and salt until smooth,

Divide half of pecans among pastry-lined cups,

Add egg mixture and top with remaining pecans,

Bake 25 minutes or until filling sets,

Cool before removing from pans,

Freeze well for make-ahead use.